This omelette is very satisfying. It used to be a Sunday favourite way back when. The recipe will feed four, served with warm crusty fresh bread or rolls with relish and a nice hot cup of sweet tea. It is also very nice cold with relish in a sandwich of soft fresh bread. No eggsaggeration. You could even serve it on toast with baked beans.
- Four to six eggs – whites and yolks separated.
- A tablespoon of ice-cold water
- Four rashers of bacon cut into smallish strips
- a cup of shrimps or prawns
- two or three spring onions chopped.
- half a cup of red capsicum, sliced and chopped fairly small.
- freshly ground black pepper (should not need salt unless you leave out the bacon)
- a generous pinch of curry powder
- two or three slices of gruyere cheese cut into thin slivers, or if you buy it by the block; a quarter of a cup, grated.
- In a medium hot pan fry the bacon as you like it, along with the prawns and the pinch of curry powder. Remove from the pan and put aside.
- With a beater, beat the egg whites and water until it is all fluffed up like meringue
- Carefully fold in the yolks until the mixture is almost a consistent colour. A slightly marbled effect is quite attractive.
- Heat the pan again with a little extra butter or oil if necessary and pour in the egg, spreading it out evenly.
- After a couple of minutes turn the heat down low and turn on the oven grill
- Allow the omelette to cook a few more minutes on the stove top while the grill heats up
- Sprinkle the cooked bacon, prawns, capsicum and spring onion over the omelette, or arrange in a pretty pattern
- Add a few generous grinds of pepper
- Sprinkle or lay the cheese on top
- Transfer the pan to the grill and continue the cooking until the cheese is browned and the omelette firm. Test with a skewer. This where cooking becomes an art rather than a science. If you are lucky the omelette will stay risen like a souffle, but if not it does not matter. It will still taste really good. A bit soft in the middle is good for those of us who like it that way. Those who don’t can have the outside bits.
Ideally serve with warm buttered crusty fresh bread and relish.
Alternative or additional topping options are infinite.
Some good choices are:
- thinly sliced mushrooms
- smoked salmon
- anchovies and olives
- thinly sliced tomato and basil
- cooked asparagus wrapped in prosciutto
- creamed corn and chilli
- canned tuna and chives
- shredded chicken and garlic
Photos below are of a vegetarian two egg version (double yolkers from a friend) that I cooked this morning. It has cheese, capsicum and spring onion.